Forget the atrociously overplayed & whiney pun entirely intended tune and let’s indulge for a moment. I can’t say that there’s another beverage I’d rather accompany a winter feast than a deep, dark red vin. For a long time, I always thought of myself as preferring a dry, white wine. But let’s be honest, it wouldn’t make any sense to drink a red during my self proclaimed pescaterian phase now would it?

Sorry Gwen Stefani for using your band’s ugly album art to describe my ridiculous past eating habits. *AHEM* Let’s talk about the transition now to my meatier filled lifestyle circa 2008. I started incorporating more meats into my diet although still lean proteins (think chicken). It wasn’t until 2009 that I adopted the primal blueprint way of eating and found a glorious smorgasboard of proteins I was missing out on entirely. Pork tenderloin, lamb shanks, bison, buffalo, grass fed beef oh my! We started eating more “French” and with it came dark red glasses of merlot, Bordeaux & Cabernet Sauvignon.

Just this past weekend, we tried a Sauvignon blanc (a dry white of which I thought was my “fave kind of vino”) yet to my dismay surprise I wanted the Bordeaux we had at Confit a few weeks back. I think I’m a convert. Plus, everyone knows that it’s so good for you! Antioxidants yada yada, slows aging etc!

1. What’s your favorite type of wine?

2. Do you have a red you would recommend to me? My choice for an inexpensive Cab is 2005 Beaulieu Vineyard Cabernet Sauvignon  Napa Valley